Grandma's Chicken and Rice Soup

Grandma used to make this all the time when we were kids. The egg added nutrition and looked pretty in the pot. The recipe calls for 2 chicken bouillon, but I don't use it.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 2  quarts  chicken stock
• 1⁄2 cup onion, diced
• 3  carrots, peeled and slivered
• 1  parsnip, peeled and sliced
• 1⁄2 cup celery, diced
•  salt
• 1⁄2 cup  uncooked white rice
• 4  cups  cooked chicken, chopped
• 1  egg, beaten

Directions

1. Add stock, onions, carrots, parsnip, celery, salt, chicken, and uncooked rice to a large soup pot; cook covered for 20 minutes on simmer.
2. At the end, add beaten egg slowly to soup in a constant stream, while whisking soup slowly. This will produce a swirled egg pattern in the soup.